Conference turris::cooks

2320.0. "Appetizer" by SOLKIM::MARIA () Thu Mar 22 1990 15:31

    "BREAD STUFFED WITH SEAFOOD DIP"
    
    Ingredients:	1 pt. Sour Cream
    			1 package Knorr Vegetable Soup Mix
    			1/2 cup Mayonaise (Helmans is best)
    			1 can of Baby Shrimp
    			1 can of White Crab Meat
    			Rind of 1 lemon - grated
    
    
    Drain (very well) the Baby Shrimp and the White Crab Meat of water.
    
    Put all the above ingredients in a bowl and mix well with a spoon until
    blended.  Cover and refrigerate "at least 5 hours" (It needs this time
    for the flavors to blend).  Mixing this stuff the night before is even
    better.
    
    Cut a square out of the top of the bread of your choice and remove it. 
    Then reach inside and pull out as much doughy part of the bread as
    needed for space for the mixture to fit.
    
    Add the mixture to the hollowed out bread and replace the peice you cut
    out for the lid.
    
    
    For Bread to stuff:  I recommend a fresh (from bakery) round crispy rye or
    pumpernickel; sourdough is nice too as long as it has a crispy crust.
    
    For Bread to Dip: I usually buy two of the same bread and cut one of
    them in bite-size cubes to use for dipping.
    
    Enjoy.....
    
    MD